ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The influence on muscle pH of low voltage (〈120v) electrical stimulation applied to beef carcasses shortly after slaughter was studied in two experiments. In the first, sides of beef were stimulated for different times with voltages ranging from 20–110v direct current, whilst in the second stimulation was with 21v direct current for 4 min. The effect of electrical stimulation was to induce a significantly lower muscle pH at 1, 4 and 24 hr when comparisons were made with unstimulated carcasses or sides.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12692.x
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